Easy Seitan Recipe For Meaty Vegan Dinners

Its unique chewy meat-like texture, neutral taste, high-protein content, and ability to absorb flavor make seitan ideal for creating vegan versions of classic meat dishes like schnitzels, stir-fries, cutlets, and more. Dietary Note: this recipe is suitable for a vegetarian and vegan diet. It’s low in cholesterol and saturated fat. Not suitable for gluten-free diets.Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

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Like our 30+ easy tofu recipes such as baked tofu, fried tofu, marinated tofu, and air fryer tofu, seitan is an excellent choice for those who want to eat a wholesome and nutritious diet with less meat. Seitan originated in China and Japan, where it’s considered a traditional health food, and it has been used as a popular meat substitute since the 6th century. You can find seitan in two main forms. In this article, you’ll learn how to use Vital Wheat Gluten Flour to make seitan meat. You’ll also learn how to transform this basic seitan recipe into delicious dishes such as vegan chicken with mushrooms, vegan chicken with lemon, and vegan schnitzel.

Vital Wheat Gluten

Vital wheat gluten flour, sometimes called wheat gluten, is a flour you can find in some supermarkets, Asian stores, health stores, or online. It’s made from gluten extracted from wheat flour and is the main ingredient used to make seitan dough at home.

Vegetable broth

You’ll need vegetable broth or a reduced-sodium vegetable broth to cook the seitan. Add a couple of bay leaves to the broth for extra flavor. Substitute a bouillon cube for vegetable broth.

Firm Tofu or Legumes

Firm tofu or extra firm tofu helps with the texture and protein type we want in the final dish. Substitute chickpeas, beans, or lentils, cooked or canned, for tofu.

Seasoning

Vital wheat gluten has no taste, so you can add any flavor you like. We recommend:

Extra virgin olive oil Onion Garlic Soy sauce, tamari sauce, or liquid aminos Salt and black pepper

You can also experiment by adding your favorite spices and herbs. For example, nutritional yeast, chickpea flour, onion powder, garlic powder, paprika, cumin, curry powder, turmeric, rosemary, liquid smoke, etc.

Make the Seitan Dough

Preheat the oven to 350°F or 180°C. Line a baking tray with parchment paper. To a blender or food processor, add water, tofu, soy sauce, extra virgin olive oil, garlic, onion, salt, and black pepper. Pour the liquid into a large bowl, add the vital wheat gluten, and mix with a sturdy spatula or wooden spoon until combined. Transfer the seitan dough onto a work surface and knead for 5 minutes. If the dough is too sticky, add some vital wheat gluten flour. You should get an elastic, compact dough that’s hard to tear apart.

2. Shape the Seitan Meat

Slice the dough into 8 pieces. Flatten each piece on the work surface with a rolling pin and arrange it on the prepared baking tray. Dust with some wheat flour if the dough is too sticky. Reach your desired thickness. We like our seitan meat relatively thin at about 1/4 inch or 0.6 cm in height. Tip: Wheat gluten dough is very elastic and hard to flatten, but that’s normal. To make the process easier, flatten the pieces of dough a first time, wait 5 minutes to let the gluten relax, then flatten them a second time. You’ll get thinner and larger cutlets this way.

3. Cook the Seitan Meat

Bake for 20 minutes at 350°F or 180°C. In the meantime, bring the vegetable broth to a boil in a large pot. Add the baked seitan to the boiling broth, lower the heat, and simmer for 20 minutes. Tip: if the seitan cutlets float on the surface of the broth, occasionally turn them and push them down to ensure even cooking. Turn the heat off and let the seitan cool down in the broth for about 1 hour. Transfer the cutlets to a large container (or several small containers), cover them in broth, and let rest in the fridge for at least 8 hours and up to 6 days. You can also freeze the cutlets without the broth for up to 3 months after the 8-hour rest in the fridge, which is essential for infusing the seitan with flavor. Now, you can cook the seitan as you prefer, as if it were meat. You can chop it up with scissors and use it in stir-fries or pan-fry it with some oil and your favorite sauce. Keep scrolling for ideas. Heat 1 tablespoon extra virgin olive oil in a large skillet. Add 2 cloves garlic (crushed) and 1 pound mushrooms (chopped) and sauté on medium-high heat for about 5 minutes or until they lose most of their water. Season with 1 teaspoon salt and ⅛ teaspoon black pepper and 2 tablespoons chopped fresh parsley. Set aside in a bowl. In the same pan, heat 1½ tablespoons olive oil, add the seitan cutlets and cook them on each side for about 1.5 minutes or until golden. Season each side with a pinch of salt and black pepper. Then, add ½ cup dry white wine, let it evaporate, then add ¾ cup vegetable broth. Add sautéed mushrooms and cook for another 2 minutes, turning the seitan once or twice until the broth is reduced into a creamy sauce. Plate and sprinkle with parsley before serving.

Vegan Chicken with Lemon

Ingredients: in addition to 4 seitan cutlets, you’ll need about 4 tablespoons of flour to coat the seitan, 2 tablespoons of olive oil, the juice from 1 lemon, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, 1 cup of vegetable broth (or water), salt, and black pepper.Instructions: coat the steaks with flour, then cook them on a pan, 1.5 min on each side, with olive oil, rosemary, thyme, salt and pepper. Add the lemon juice, then some broth, and cook for 2 minutes until creamy.

Vegan schnitzel

This is probably the most indulgent way to eat vegan meat. It’s crisp, flavorful, and delicious with vegan mayo, ketchup, and fries. Check out our recipe for vegan schnitzel.

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Coleslaw

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Refrigerator: store the seitan meat in its cooking broth in an airtight container in the fridge for up to 1 week. Freezer: freeze the seitan meat, separated from the broth, in a freezer-friendly container for up to 3 months. The broth also freezes well for up to 3 months.